Daikon Radish Kimchi
Daikon radish kimchi is a type of fermented vegetable dish that is popular in Korea. It is made with daikon radish, Korean red pepper powder, fish sauce, raw honey, grated fresh ginger, minced garlic, sesame oil, and salt. The daikon is peeled and julienned, then tossed with the other ingredients and left to ferment at room temperature for 2-3 days. Once fermented, the kimchi is stored in the refrigerator for up to 2 weeks.
Kimchi is a traditional Korean dish that has been around for centuries. It is made with a variety of vegetables, including cabbage, radishes, and cucumbers. Kimchi is fermented in a brine solution, which gives it a sour and spicy flavor. Daikon radish kimchi is a popular variation of kimchi that is made with daikon radish. Daikon radish is a large, white radish that is native to Asia. It has a mild flavor and a slightly crunchy texture. Daikon radish kimchi is a great way to add flavor and probiotics to your diet.
Daikon Radish Kimchi Daikon Radish Kimchi Daikon Radish Kimchi Daikon Radish Kimchi
Prep time: 15 | Cook time: 0 | Serves: 4
Ingredients
  • 1 large daikon radish, peeled and julienned
  • 1/2 cup Korean red pepper powder
  • 1/4 cup fish sauce
  • 1/4 cup raw honey
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
Instructions
  1. In a large bowl, combine the daikon, red pepper powder, fish sauce, honey, ginger, garlic, sesame oil, and salt.
  2. Toss to coat evenly.
  3. Transfer the mixture to a clean glass jar or airtight container.
  4. Press down on the mixture to release some of the juices.
  5. Cover the jar and let it ferment at room temperature for 2-3 days, or until the kimchi has reached your desired level of sourness.
  6. Once fermented, store the kimchi in the refrigerator for up to 2 weeks.
  7. Enjoy kimchi as a side dish or use it to add flavor to soups, stews, and stir-fries.
Why It Works
  • The daikon radish is peeled and julienned, which helps it to absorb the flavors of the other ingredients.
  • The Korean red pepper powder gives the kimchi its characteristic red color and spicy flavor.
  • The fish sauce adds a salty and umami flavor to the kimchi.
  • The raw honey adds a touch of sweetness to the kimchi.
  • The grated fresh ginger and minced garlic add a bit of heat and complexity to the kimchi.
  • The sesame oil adds a nutty flavor to the kimchi.
  • The salt helps to preserve the kimchi and to develop its flavor.